The 125 Best Fondue Recipes/Ilana Simon 2001

Lemon Chicken Oil Fondue
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup/250 ml all-purpose flour 2 tsp/10 ml minced lemon zest 1 tsp/5 ml dried oregano
1/2 tsp/2 ml garlic powder 1/2 tsp/2 ml lemon pepper 1/4 tsp/1 ml salt
2 eggs 1 lb/500g boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes oil for fondue



1 In a large bowl, combine flour with lemon zest, oregano, garlic powder, lemon pepper and salt.
2 In another bowl, beat eggs. Dip each chicken cube in beaten egg, then coat with flour mixture. Place coated chicken pieces on wax paper-lined cookie sheet and refrigerate for 15 minutes.
3 Remove chicken pieces from refrigerator and repeat dipping/coating procedure.
4 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
5 Spear chicken with fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness.

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